Chicken party pan with mixed vegetables

Name: Chicken party pan with mixed vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 can(s) (425 ml; 5/7 pieces) Artichoke hearts; 2 Onions; 400 g Tomatoes; 500 g Courgette; 2-3 Garlic cloves; 2 discs smoked streaky bacon; 6 Stem(s) Thyme; 2 Branches of rosemary; 75 g small black olives (e.g. Koroneiki); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Olive oil; 1 Petto di pollo (su osso con pelle, ca. 500 g); 4 Chicken legs (approx. 200 g each); 6 Stem(s) Parsley; 1 Lemon

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 can(s) (425 ml; 5/7 pieces) Artichoke hearts
2 Onions
400 g Tomatoes
500 g Courgette
2-3 Garlic cloves
2 discs smoked streaky bacon
6 Stem(s) Thyme
2 Branches of rosemary
75 g small black olives (e.g. Koroneiki)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Olive oil
1 Petto di pollo (su osso con pelle, ca. 500 g)
4 Chicken legs (approx. 200 g each)
6 Stem(s) Parsley
1 Lemon

Directions

1
Drain the artichokes in a sieve and halve them. Peel and roughly dice the onions. Clean, wash and slice the tomatoes. Clean and wash the zucchini, cut them lengthwise into halves and cut into pieces.
2
Peel the garlic. Cut the bacon into pieces. Wash thyme, shake dry, put 2-3 stems aside. Pluck the leaves from the remaining stems. Wash rosemary, shake dry and pluck needles from the twigs.
3
Carefully mix prepared ingredients and olives, season with salt and pepper and drizzle with olive oil. Halve chicken breast lengthwise, wash, pat dry and season with salt and pepper. Separate legs at the joint, wash, pat dry and season with salt and pepper.
4
Put the vegetable-herb mixture into a fat pan or any ovenproof dish. Place the meat on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour.
5
Meanwhile wash parsley, shake dry and cut into fine strips. Wash the lemon thoroughly, grate dry and peel the zest in zests. Mix lemon peel and parsley. Remove the chicken from the oven and serve immediately sprinkled with the parsley and lemon mixture.